Classic French Mornay Sauce
Learn how easy it is to make this classic French Mornay Sauce that uses just a few simple ingredients and produces a rich creamy sauce. Delicious on pasta, spooned over roasted veggies, grilled fish or chicken.
Equipment
- whisk
- cheese grater
Ingredients
- (2) 16 oz packages Gnocchi, cooked according to package directions
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 5 oz Gruyère cheese, grated
- salt and freshly ground black pepper, to taste
- ¼ tsp nutmeg, freshly grated
Instructions
- Cook pasta of choice according to package directions. Drain.
- Grate Gruyère cheese. Set aside.
- In a large skillet, melt butter over medium heat.
- Sprinkle flour into the pan and whisk with the butter.
- Cook, whisking constantly for about 2 minutes to cook off the raw flour taste and make a roux. Do not allow flour to brown.
- Slowly pour milk into the skillet, whisking it into the roux.
- Continue to whisk until all the lumps are gone and you have a smooth sauce.
- Bring sauce to a low simmer. Continue to simmer until sauce thickens slightly, whisking frequently as it simmers.
- Turn off that and add grated Gruyère cheese. Whisk the cheese into the cream sauce stirring until cheese has completely melted into the sauce.
- Season with salt, pepper and freshly grated nutmeg. Stir to combine.
- Toss together cooked pasta and the sauce.
- Serve immediately garnished with freshly ground black pepper if desired.
- Round out the meal and serve with a tart, crisp green salad and Freshly baked French bread.